from Food from Many Greek Kitchens by Tessa Kiros
- tomatoes (best you can find. I used a mixture of Bull’s heart, truss, and cherry)
- red onion
- Cucumber
- Kalamata olives
- EVOO
- Red wine vinegar
- S & P
feta cheese (South Cape)
capers (used Sandhurst salted baby salted)
Greek oregano
optional purslane (not available)
very good
Eastington@Paddington 
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